You can make this in however large a pie dish you have. However, if you have a deep pan pie dish, double the amount of Talenti Double Dark Chocolate ice cream. I used a 10-inch glass pie dish.
Also of note, if you would like to change the ratio of chocolate to peppermint ice cream, you can use two containers of chocolate ice cream and then half as much peppermint ice cream.
Get started: Take Talenti ice cream and place on counter to start melting.
Crush the oreos (I put in a gallon sealable bag and hammer them) and then place in a bowl. Add the melted butter and mix. Place into the pie dish and place in the freezer for 10-15 minutes.
If Talenti is not super soft (not a liquid, but soft enough to spread easily), place in the microwave for 6-7 seconds at a time, mixing after each round.
Take pie crust out of the freezer and place chocolate ice cream on top of the crust, creating the first layer. Top with Some Hershey's chocolate syrup and return to the freezer for at least three hours, or overnight.
Take the Kroger Deluxe peppermint ice cream out of the freezer until very soft, but not liquid. You can microwave as well, for 6-7 seconds at a time, stirring after each round. When soft, spread on top of the chocolate ice cream to create the next layer. Add some Hershey's chocolate syrup and freeze for at least three hours, or overnight. I place foil over the pie, but none touches the ice cream so that no marks are frozen into the pie.
Remove from freezer and let stand for 5-10-minutes and cut and serve!